Nicoise Salad with Lobster or Fresh Fish
| 1 lb | baby new potatoes or fingerling potatoes |
| 1 1/2 lbs | haricot vert, wax beans or thin green beans, blanched |
| 1/2 lb | organic cherry or pear tomatoes |
| 1 lb | roasted red or yellow peppers, medium diced |
| 4 oz | organic baby lettuce |
| 1/2 cup | pitted nicoise olives or small black olives |
| 2 lbs | fresh tuna, salmon or lobster meat |
| 2 tbsp | Italian parsley, chopped |
| 2 tbsp | fresh basil, chopped |
| 1 tbsp | shallots, chopped |
| 2 tbsp | extra virgin olive oil |
| 4 each | hard-boiled eggs (whites only, quarter lengthwise) |
| to taste | sea salt |
| to taste | black pepper |
| balsamic vinegar or vinaigrette dressing |
- Combine 1 tbsp olive oil, basil, parsley, salt, and pepper. Pour over fish or lobster and allow to marinate in the refrigerator.
- Wash potatoes and cut in half lengthwise. Coat with 1 tbsp olive oil and season with sea salt and black pepper.
- Place potatoes on a baking sheet and bake at 350 degrees until soft and golden (about 30 minutes).
- Place fish in a sauté pan and sear on both sides. Finish cooking in a 350 degree oven.
- Place lettuce on plate; arrange potatoes, green beans, roasted peppers, cherry tomatoes in various sections on plate to make a nice presentation.
- Place egg white quarters around lettuce to look like a star.
- Place fish or lobster in center, sprinkle with olives and drizzle with a good quality balsamic vinegar or your favorite vinaigrette.
